A chicken dish that looks after itself – great for the family
SERVES 6 – PREP 15 – COOK 45MINS
2 kg free- range chicken, jointed, or 6 skin-on breasts
2tbsp light olive oil
2 onions, peeled and sliced
1 stick celery, finely chopped
2 cloves garlic, crushed
small glass white wine
1 x 400g tin chopped tomatoes
350g fresh tomatoes, skinned and chopped
1 tbsp sun-dried tomato paste
1 tbsp red wine vinegar
1 bay leaf
1 stalk fresh rosemary, leaves chopped
100g black olives, stoned
1 Season the chicken. Heat half of the oil in a large saute pan and brown the chicken pieces on both sides. Transfer to a plate.
2 Add the remaining oil to the pan and cook the onions and celery for about 6-8 mins, until soft.
3 Add the garlic and wine and bubble for 2 mins. Then add the tinned and fresh tomatoes, sun-dried tomato paste, vinegar, herbs and olives; season.
4 Put the chicken back in, bring the sauce to the boil, loosely cover, then turn the heat down and simmer for 40mins. serve up with your favourite pasta or potatoes and plenty of crusty bread to mop up all the saucy goodness.
Per Serving: 353 cals per serving, 12g fat, 2.5g sat fat
Tip: If the sauce is a little thick, just add a splash of water to loosen
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